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Party Shrimp




Source of Recipe


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List of Ingredients








Brine solution


5 pounds large or jumbo shrimp, unpeeled


3 cups kosher salt


3 cups boiling water


6 cups cold water


Poaching water


10 cups water


2 lemons, cut into chunks


1 large onion, cut into chunks


2 bay leaves


1 tablespoon whole black peppercorns


1 tablespoon Asian sesame oil


Sauce


1-1/2 cups canned tomato puree


1 tablespoon light brown sugar


1 large garlic clove, crushed


1/4 cup fresh lime juice


1 teaspoon grated lime rind


1/4 teaspoon cayenne, or to taste


1 tablespoon cornstarch, dissolved in 1 tablespoon water


3 tablespoons minced fresh cilantro


Salt to taste



Preparation
Brine solution: Peel the shrimp and devein them, if you care about the vein. I don't, unless it's filled with black gunk. In a large nonreactive pot, add the salt to the boiling water. Stir until you've dissolved as much salt as possible; then add the cold water and stir until you've dissolved all the salt. If it's a very hot day, part of the cold water may be replaced with ice cubes. Put the shrimp into the water and let stand for 45 minutes--no longer. Drain and rinse well under cold running water.

Poaching water: Rinse out the pot. Into it, place the poaching ingredients. Bring the liquid to a boil and boil it hard for 5 minutes. Stir in the shrimp and lower the heat so the shrimp are just simmering gently. Cook the shrimp for 3 to 5 minutes, or until they are pink and curled. Drain them again, dry them with paper towels if need be, and put them into the fridge to get nice and cold.

The sauce: In a medium nonreactive saucepan, stir together the tomato puree, brown sugar, garlic, lime juice and rind and cayenne. Bring these ingredients to a boil over medium heat, stirring frequently. When they're boiling, stir in the corn-starch-water mixture. Stirring constantly, cook the sauce until it has thickened slightly. (Remember that it thickens more once it's cooled.) Take the sauce off the heat and cool it completely. Stir in the cilantro. Cover and chill the sauce until you're ready for it.

Serve as for shrimp cocktail.


Yield
Serves 20


Estimated time (minutes)
Total Time > 90




Recipe